Sometimes it’s fun to mix up the same flavors you’re used to into a different dish altogether. We often make these Taco Sweet Potato Bowls I posted years ago, but lately I’ve been making this spiralized version of the same flavors. As an added bonus, it’s also completely dairy free, and really easy to make.
The American version of tacos always comes along with both cheese and sour cream. But I can promise you won’t miss it here with so many other toppings happening. We love adding my Fire Roasted Blender Salsa on top, but you can use any salsa you like in it’s place.
We’ve also been known to make a batch of guacamole when we have a few extra minutes in place of the sliced avocados. Really the possibilities are endless with all the mixing and matching you can do!
To make sweet potato noodles, I prefer to peel them first because it seems to work better in the spiralizer, (although it might be that mine is dull for overuse).
Then you slice flat ends and run the sweet potato pieces through the spiralizer. I like to roast my sweet potato noodles in the oven rather than cook them on the stove top for a better texture.
Cooking the sweet potato noodles in the oven also means you don’t need such a giant skillet to make 4 servings. While the noodles are cooking, you make the taco meat in a skillet on the stove top, and keep it warm.
You also want to have all your toppings prepared before the noodles are done. I like to keep it simple with sliced avocados, chopped cilantro, sliced green onion, halved tomatoes/salsa or both, and some lime wedges for squeezing over the top.
Then once the sweet potato noodles are done, you toss them together with the taco meat, and serve with all the toppings! And finally if you’re looking for a homemade taco seasoning to avoid those seasoning packets with all sorts of weird ingredients, I have just the thing – my Easy Homemade Taco Seasoning.
- I like to cook several batches of taco meat and freeze it for later use. That way you have even less to do in this simple recipe.
- I also like to make big batches of my Fire Roasted Blender Salsa and freeze it as well to make weeknight dinners super easy.
- 2-4 sweet potatoes, 3 pounds
- 1 Tablespoon olive oil
- ½ Teaspoon sea salt
- 1 Teaspoon ground cumin
- 1 pound ground beef
- 3 Tablespoons homemade taco seasoning, or any amount of what you like to use
- 1 ripe avocado, pitted, thinly sliced, and peeled
- 1 cup halved cherry tomatoes, or 1 cup Fire Roasted Blender Salsa
- ½ cup roughly chopped cilantro
- ¼ cup thinly sliced green onions
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- While the oven heats, peel the sweet potatoes, and cut off both ends. Then cut them into 3-4" pieces lengthwise, this helps them run through the spiralizer much easier. Finally spiralize them into small spaghetti sized noodles, I used the 3mm blade on the Paderno spiralizer.
- Toss the noodles with the olive oil, sea salt, and cumin on the parchment lined baking sheet and set them aside.
- Prepare all your toppings, and set them aside.
- Once the toppings have been prepped, place the noodles into the oven, and roast until they're tender. This will take 8-10 minutes for al dente noodles, and 12-15 minutes for them to be fully soft.
- While the noodles cook, preheat a 9" cast iron skillet over medium high heat. Then add the ground beef and using a wooden spoon, break up the beef until small bits as it browns. When the beef is almost done, add the taco seasoning and continue to cook until it's completely done.
- When the noodles are done, toss them together with the taco meat, and serve the noodles with the toppings immediately.
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